We love to have Chinese take-out on Friday nights. Nothing sounds more relaxing at the end of a long week than ordering take-out and watching a movie. But, let’s face it, it can get expensive. So I decided it was time to come up with my own version of our favorite chicken stir-fry.
This is it. This was so simple to put together and just packed with flavor, a little sweet and a bit spicy. All you need is some chicken, some spices and sauces and a bag of frozen stir-fry vegetables. We like to keep a bag of stir-fry vegetables in the freezer. You can do so many things with them.
For this recipe I used frozen chicken tenders that I thawed and then chopped up. I always keep a large bag of these in the freezer too.
Do you have a favorite Chinese dish? If so, please share in the comments. I’d love to hear what you like.
Easy Chicken Stir-Fry
- 2 cups white rice
- 1 bag frozen stir-fry vegetables
- 4 to 5 chicken tenders, chopped or 3 chicken breasts, chopped
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp cornstarch
- 1 tsp dried ginger
- 1 tbsp minced garlic
- ¼ tsp red pepper flakes
- 2 tbsp sesame oil, divided
- Chop up your chicken and set aside.
- Prepare and cook rice according to package directions.
- Combine the soy sauce, brown sugar, cornstarch, ginger, garlic and red pepper flakes in a medium sized bowl. Add the chicken and let the chicken marinate for 15 minutes in the sauce in the refrigerator.
- Heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Add your bag of frozen vegetables and cook until just tender. Around 5 to 7 minutes. Remove the vegetables from the skillet.
- Add another 1 tbsp of sesame oil to the skillet, keep the heat to medium-high.
- Remove the chicken from the marinade. Cook in the skillet till slightly pink in the middle, about 2 minutes per side.
- Add the vegetables back into the skillet as well as the reserved marinade.
- Bring to a boil and cook until the chicken is no longer pink and vegetables are tender. Around 5 to 7 minutes.
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